Thai Peanut Chicken & Veggie Bowls

Thai Peanut Chicken & Veggie Bowls

I have been crazy about my one pot meals the last couple weeks, why just last week I published my One Pot Southwest Quinoa. It is so nice to throw everything into one pot and boom dinner is ready. So today I am sharing a fun take on Pad Thai. I originally had the mindset that I wanted to make zoodle (zucchini noodles) pad thai, when developing the recipe I had a bunch of veggies, chicken, and zoodles ready to go. As I began to cook I realized that I had definitely cut up way to many vegetables, so many there wasn’t even room for the zoodles, and guess what? It was so stinking delicious, with a little modification Thai Peanut Chicken & Veggie Bowls were born.

These Thai Peanut Chicken & Veggie Bowls are full of protein, healthy vegetables, and a light & delicious sauce. Ready to go in about 20 minutes it is hard to think of a reason to not want to make these for dinner this week!

Thai Peanut Chicken & Veggie Bowls

Thai Peanut Chicken & Veggie Bowls

Thai Peanut Chicken & Veggie Bowls

TIPS & TRICKS:

  • Feel free to use precut cabbage and carrots
  • You can totally switch up the vegetables if you feel inspired to do so
  • This sauce is pretty light, if you want to spice it up more add more sriracha or a pinch of crushed red pepper flakes, make sure to squeeze some freshly cut lime on top, I think that really adds to the flavor

Thai Peanut Chicken & Veggie Bowls

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: dinner

Yield: serves 4

Thai Peanut Chicken & Veggie Bowls

Ingredients

  • 2 pounds chicken breast
  • 2 teaspoons olive oil
  • 4 cups chopped cabbage (about 1/3 a large cabbage)
  • 1 cup grated carrot (about 3 medium carrots)
  • 1 red bell pepper
  • 4-5 green onions, plus more for serving
  • 1 cup bean sprouts, plus more for serving
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1 tablespoon honey
  • 1-2 teaspoons sriracha, plus more for serving
  • roasted peanuts and lime wedges for serving

Instructions

  1. Heat olive oil in an extra large skillet or large pot over medium heat.
  2. Cut chicken breast into small bite size pieces, about 1/2 inch. Add chicken breasts to the heated pot, cook over medium heat 10-12 minutes until chicken is fully cooked (no longer pink in the middle).
  3. While chicken is cooking prepare your vegetables, chop your cabbage, grate your carrots, slice your red bell pepper, & slice your green onions into 1 inch long pieces. (Be sure to use a different/clean knife and cutting board for cutting your vegetables from what you used to cut your chicken.)
  4. Once chicken is fully cooked add the cabbage, carrots, and pepper to the pot. Tossing occasionally cook for 4-6 minutes until the vegetables have started to soften.
  5. Meanwhile prepare your sauce, in a small bowl add soy sauce, peanut butter, honey, and sriracha. Whisk to combine.
  6. Add the bean sprouts and green onion to the pot. Toss and cook a remaining 1-2 minutes.
  7. Toss the sauce into the pot and serve immediately.
  8. Top with additional bean sprouts, green onions, peanuts, sriracha, and lime wedges.
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Thai Peanut Chicken & Veggie Bowls

Peace & Love

Lauren, The Schmidty Wife

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Looking for other weeknight dinners? Try my One Pot Southwest Quinoa or my Sheet Pan Balsamic Chicken with Veggies.

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